1 large baking potato (12 to 14 ounces), peeled and cut into small cubes

1 rotisserie chicken, skin discarded and meat shredded

1 15
ouncecan chickpeas, rinsed

Salt and pepper

3/4
cupplain whole milk yogurt

Directions

In a large saucepan, melt the butter over medium heat. Add the scallion whites, bell pepper and curry powder and cook, stirring, until tender, about 3 minutes. Add the chicken broth, cauliflower and potato and bring to a boil. Lower the heat, partially cover and simmer until the vegetables are tender, 10 to 12 minutes.

Stir in the chicken and chickpeas and cook until heated through, about 2 minutes. Stir in the scallion greens and season with salt and pepper. Stir in the yogurt just before serving.

TipPair with:

Pair with: Cono Sur Viognier 2006 (Chile)

TipCheck out:

Find Indian naan bread in the supermarket bakery section and serve it with the soup.